Roasted Vegetable Soup

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 garlic cloves
2 tablespoons olive oil
Coarse salt and ground pepper
2 (14 1/2 ounce) cans reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Heat oven to 425 degrees F.

In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

In batches, pur�e in blender. Stir in basil.

Serves 4.

Per serving: 198 calories; 8 grams fat; 5.8 grams protein; 29.8 grams carbohydrates; 6.1 grams fiber